This easy Chicken Korma Recipe with coconut milk is a rich and creamy curry, without too much spice. It doesn’t take long to make so is perfect as a family-friendly mid-week meal.
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Easy Chicken Korma Recipe with Coconut Milk £1.12 per serving

This easy Chicken Korma Recipe with coconut milk is a rich and creamy curry, without too much spice, that doesn’t take long to make so is perfect as a family-friendly mid-week meal.
Course Main Course
Cuisine Indian
Keyword Chicken, Curry
Prep Time 5 minutes
Cook Time 35 minutes
Marinating time 30 minutes
Total Time 40 minutes
Servings 4
Author Skint Chef
Cost £4.47

Ingredients

Korma paste and marinade

  • Bunch fresh coriander (free)
  • 1 inch stalk fresh ginger (about 5g) (2p)
  • 1 tsp hot curry (or 2 tsp mild curry powder) (7p)
  • 1 tsp garam masala (13p)
  • 700 g chicken thighs (£1.24)

Korma curry

  • 2 tbsp oil (3p)
  • 4 garlic cloves (4p)
  • 1 large chopped onion (10p)
  • 2 tbsp tomato puree (13p)
  • ½ tsp crushed cardamom (10p)
  • 1 tbsp all spice (13p)
  • ½ tsp nutmeg (7p)
  • 1 tsp cumin (10p)
  • 1 tsp turmeric (10p)
  • 1 tbsp white sugar (1p)
  • 400 g tin coconut milk (90p)
  • 1 cinnamon stick (45p)
  • 60 g flaked almonds (75p)
  • 2 tbsp double cream (10p)

Instructions

Korma paste

  • In a blender add the fresh coriander, ginger, curry powder and garam masala, and a couple of tablespoons of water, blitz to make a korma paste. Transfer onto your chicken and marinade for at least 30 minutes, but ideally 2 hours.
  • Add a little oil to a non-stick pan and cook the chicken for 10 minutes until mostly cooked. Put it to one side to finish cooking later on.

Korma curry

  • In the blender add the garlic and onion, with a couple of tablespoons of water and blend to make a puree.
  • While the chicken is cooking, fry the garlic and onion puree in the remaining oil over a high heat for 10 minutes until it starts to brown, stirring to make sure it doesn’t dry out.
  • Add the tomato puree, cardamom, all spice, nutmeg, cumin, turmeric and sugar, then stir through for 2 minutes, making a dry paste.
  • Slowly start adding the coconut milk, then stir, add the cinnamon stick, salt and pepper to taste and almonds, then cook for a further 5 minutes. Transfer the part-cooked chicken and simmer for 15 minutes. Stir in the cream before you serve.

Notes

Total cost £4.47, £1.12 per serving
Figures are correct at the time of calculation. Prices are based on a generic, mid-price range supermarket, choosing their own value brand.
 
Serve with homemade Peshwari naans and keema rice.
We have free herbs as we've got a herb garden, otherwise use dried leaf and add 25p to the overall cost.